Description
A vibrant, Mediterranean-inspired dish made with juicy seasoned chicken, tender orzo pasta, and crisp fresh vegetables. Finished with feta cheese, lemon, and herbs, it’s a wholesome and delicious meal for any occasion.
Ingredients
2 cups orzo pasta
1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp paprika
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
Season the Chicken
Drizzle chicken with 1 tbsp olive oil. Sprinkle with garlic powder, onion powder, oregano, paprika, salt, and pepper. Let sit while you prep the orzo.Cook the Orzo
Bring a pot of salted water to a boil. Cook orzo according to package instructions (about 8–10 minutes). Drain and rinse under cold water. Set aside.Cook the Chicken
Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Let rest 5 minutes, then slice.Assemble the Bowl
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Add sliced chicken.Finish with Lemon
Squeeze lemon juice over the bowl. Gently toss everything together. Serve warm or chilled.
Notes
For extra flavor, marinate the chicken 30 minutes before cooking.
Chill for 30 minutes to enjoy as a cold pasta salad.
Swap orzo for quinoa, couscous, or farro if desired.
Add fresh herbs like mint or basil for extra brightness.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean